Chicken Francese

Using a meat mallet, gently but firmly pound the chicken breasts to a 1/4-inch thickness. Slice them into cutlets approximately 1-1/2 inches wide. Season the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

In a shallow bowl, combine the flour, grated Parmesan, garlic powder, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Beat the egg in a second shallow bowl.

In a large skillet, heat the oil over medium heat. Dredge the first cutlet in the flour, coating each side. Gently shake off any excess flour, dip the cutlets in the egg, then let the excess drip off. Immediately lay the cutlet in the hot pan and cook for two to three minutes per side until browned. Set the cutlet on a plate and cover to keep it warm. Repeat with remaining chicken cutlets.

Turn up the heat to medium-high. Pour the wine into the skillet. Simmer until the wine has dissipated, about two to three minutes. As the wine cooks down, gently loosen any browned bits stuck to the bottom of the skillet. Add the chicken broth and lemon juice and bring them to a simmer.

In a small bowl, combine the softened butter and flour to form a paste and add it to the skillet. Bring the sauce to a simmer. Stir frequently until the sauce has thickened and reduced, about four to five minutes. Stir in the salt and pepper.

Place the chicken in the skillet and toss to coat it in the sauce. Cook until heated through, about four to six minutes. Garnish with parsley. Editor's Tip: If your sauce looks too thick, a spoonful or two of chicken broth will loosen it back up.